- When you have bought the dough frozen, you have to thaw it first. You can do that simply by laying the dough on a plate in the kitchen.
- Preheat the oven to 190 C / Gas 5.
- In the meanwhile, cut the courgette, mozzarella and tomatoes in thin slices.
- Bake the courgette slices a few minutes in olive oil on a baking tray.
- When the dough has been thawed, cut it into squares. Every square will be one tart. Cut the dough in sizes that you think appropriate.
- Lay the squares on baking parchment and bake the squares for 8 minutes in the oven. The squares are baked enough when the structure of the dough is solid. There is no need yet that the dough is completely baked.
- Take the squares out of the oven and put some pesto on every square.
- Then layer the tomato and courgette slices on the tarts. Start with a slice of courgette and finish with a slice of tomato. Then start all over again until the square is full. The layering should look like a French apple pie or a fallen pile of coins.
- Sprinkle the Italian herbs over the layered vegetables and finish with a topping of the mozzarella slices.
- Put the tarts in the oven again for a few minutes to bake the tarts done.
You can use fresh basil instead of dried. Then put the basil leaves between the courgette and the tomatoes in the layering.
When your oven has a grill option, use that option to make the mozzarella topping crispy.
If the tomatoes are quite juicy, they will make the dough moist. You can bake the slices of tomatoes first to make them drier.